"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Perfect Persimmon Pulp Recipe

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This recipe for Perfect Persimmon Pulp, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Smith
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Freshly-gathered persimmons in buckets
Water

Directions:
Directions:
Before fruit ripens, mow under persimmon trees. Let fruit drop to the ground. Collect a bucket of fruit daily for the life of the crop, about 3-4 weeks in late September and early to mid October. Wash persimmons in sink and remove stems and bad spots. Place fruit whole in a Kitchenaid mixer that has a bowl that turns. Turn mixture on CREAM until pulp is separated from seeds, adding water as needed to thin pulp. Place pulp with seeds in a colander with a hand crank and turn until all pulp falls below. Replant seeds if desired. Spoon 1-cup scoopfuls into quart freezer bags and seal. Freeze or use promptly.

Personal Notes:
Personal Notes:
Jim Irvine came up with this ingenious method of preparing our persimmons!

 

 

 

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